Geperforeerde bakplaat de buyer DB3367-40 40×30 cm, roestvrij staal

The perforated baking tray de buyer DB3367-40 40×30 cm is a stainless steel tray designed to improve heat circulation and allow moisture to escape during baking. Its perforated surface promotes even browning and crisping of breads, viennoiseries and roasted goods while remaining compatible with standard oven sizes. The tray's rigid stainless steel construction resists warping under regular professional or domestic use and is straightforward to clean after use.

Advantages

The tray's perforations enable controlled steam release for crisper crusts and more uniform baking across the surface. Stainless steel construction provides mechanical strength and dimensional stability at high temperatures, reducing the risk of deformation. The flat rectangular format fits most conventional ovens and baking racks, and the smooth metal surface simplifies maintenance and cleaning without special treatments.

Suitable for

• Baking artisan and sandwich breads that require a crisp crust
• Producing pastries and viennoiseries with even browning
• Roasting vegetables or small cuts of meat that benefit from air circulation
• Use in professional kitchens, bakeries and home ovens

Key specifications

• Material: stainless steel for durability and corrosion resistance
• Dimensions: 40 × 30 cm useful baking surface
• Perforated surface for improved air and moisture circulation
• Flat rectangular shape compatible with standard oven racks
• Construction designed to resist warping under normal baking temperatures

How to use

Arrange dough, pastries or ingredients on the perforated tray with adequate spacing to allow airflow through the holes. Preheat the oven to the recipe-specified temperature and place the tray on a middle rack for balanced heat exposure. For breads and pastries that release moisture, the perforations will assist in forming a crisp exterior; for smaller or liquid batter items consider using a liner or backing sheet to prevent dripping through the holes. After baking, allow the tray to cool before cleaning; wash with warm soapy water and dry thoroughly to maintain the stainless surface.

Recommendations

For best results with breads, score loaves before loading to control oven spring and use steam in the initial baking phase if the recipe requires it. To protect the tray from stubborn residues, soak briefly in warm water after use and avoid abrasive cleaners that can scratch stainless steel.